It’s hard to put your finger on the reason why lentil soup (called ‘fakes’ in Greek) is just so comforting. A bowl of it never fails to elicit happy murmurs from Kosta, who has been enjoying this soup since he was a toddler. Indeed, I’ve always been quiet stunned by the enthusiasm of Greek children when it comes to warm bowls of lentils. I would have thought their little palates may put lentils in the same category of certain unloved vegetables, but not so. Many a little Greek cherubic face has wolfed down a bowl and reached out for a second helping.
An easy soup to make, this was one of the first dishes my mother in law Sofia taught me. It is a Holy Week and Lenten essential and even though it is a soup, it is usually served warm (not hot) and enjoyed all year round. Indeed, it is such a classic Greek dish, it is often enjoyed once or twice a week in many homes – including ours.
Like many Greek dishes, fakes soup is usually served with a generous drizzle of the best quality Greek extra virgin Greek olive oil (the best way to get all the benefits of the olive) and some optional drops of good quality red wine vinegar. A salty side is also essential: olives and pickled vegetables during times of fasting or cured anchovies or feta any other time.
Lentil soup (Φακές σούπα)
Ingredients
- 500 g brown lentils
- 2 onions finely chopped
- 1/4 teacup EVOO plus more for drizzling
- 2-5 garlic cloves cut in into rough pieces
- 2 bay leaves
- 4 large ripe tomatoes grated (out of season use tomato paste, preferably homemade)
- Sea salt to taste
- Mama’s chilli purée (see my basics page) to taste
Instructions
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Clean the lentils well and check for any stones. Place lentils in a pot adding just enough water to cover them well. Bring to a boil and then strain the water and rinse the lentils well.
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In a seperate large, heavy based pot sauté the onion in olive oil until soft. Place lentils in the pot with about 4 cups fresh water, the onion, garlic, bay, chilli purée and salt. Add the tomato and mix until well blended. Simmer for about 40 minutes until the lentils are really soft and tender and the soup is thick.
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Serve with a good drizzle of EVOO and a few drops of red wine vinegar. Accompany with olives and Greek pickled vegetables; cured fish or a slice of feta.
